Best Lemon Butter Curry Catfish Recipes

LEMON BUTTER CURRY CATFISH

Lemon Butter Curry Catfish image

My mom once owned a stake in a catfish farm called Delta Pride. It stalled and sputtered and eventually went belly-up (excuse the pun). But we did get some great catfish recipes along the way, like this one from The Catfish Institute. Cheap, easy and good! The buttery, lemony rice is irresistible!

Provided by fluffernutter

Categories Catfish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs catfish fillets
1/2 teaspoon salt
ground pepper
2 cups cooked rice
1/2 teaspoon salt
2 teaspoons grated onions
1 teaspoon curry powder
6 thin lemon slices
4 tablespoons butter
chopped fresh parsley

Steps:

Rinse the fish and pat dry, then cut into bite-size pieces. Arrange in a well-greased baking dish and season with salt and pepper.
Stir together the rice, onion, and curry powder and spread over the fish. Top with lemon slices and dot with butter.
Bake at 350 degrees until fish flakes easily, about 25 to 35 minutes. Uncover for the last few minutes for any moisture to evaporate. Sprinkle with parsley and serve.

Nutrition Facts : Calories 533.9, Fat 29, SaturatedFat 11.4, Cholesterol 137, Sodium 783.7, Carbohydrate 28, Fiber 0.8, Sugar 0.4, Protein 37.8

CATFISH CURRY

Catfish Curry image

If you've never tried it, or you eat it infrequently, I strongly encourage you to try your hand at cooking this very versatile fish. I promise you that when properly prepared, catfish is "off the hook!" Try this curry recipe as an example.

Provided by Adrian Miller

Categories Main Dish Catfish

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

2 pounds catfish fillets
4 cups water
2 medium onions, finely chopped
salt and ground black pepper to taste
2 tablespoons all-purpose flour
2 teaspoons curry powder
2 tablespoons butter, at room temperature
1 tablespoon chopped fresh parsley
4 cups hot cooked rice

Steps:

Rinse fillets under cold water and cut into 2-inch pieces.
Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm.
Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat.
Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls.
Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning.
Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.

Nutrition Facts : Calories 602.5 calories, Carbohydrate 53.3 g, Cholesterol 121.9 mg, Fat 23.7 g, Fiber 2 g, Protein 40.8 g, SaturatedFat 7.8 g, Sodium 173.2 mg

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